Ingredients with Measurements:
- 1 lb beef shank, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 ginger root, sliced
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 1 tbsp chili flakes
- 1 tbsp doubanjiang (spicy bean paste)
- 8 cups beef broth
- 1 cup sliced shiitake mushrooms
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup chopped bok choy
- 1 cup sliced tofu
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1 tbsp sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Serving bowls
Step-by-step instructions:
1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. Add Sichuan peppercorns, chili flakes, and doubanjiang, and stir for 1 minute.
3. Add beef shank and stir until browned.
4. Pour in beef broth and bring to a boil.
5. Reduce heat to low and simmer for 1 hour.
6. Add shiitake mushrooms, carrots, celery, bok choy, tofu, soy sauce, Shaoxing wine, and sugar. Simmer for another 30 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 15g
Saturated fat: 4g
Cholesterol: 50mg
Sodium: 2000mg
Total carbohydrates: 20g
Dietary fiber: 4g
Total sugars: 8g
Protein: 25g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or chuck roast.
- Shiitake mushrooms can be substituted with button mushrooms or oyster mushrooms.
- Bok choy can be substituted with spinach or kale.
- Shaoxing wine can be substituted with rice wine or dry sherry.
Variations:
- Add noodles or rice to make it a more filling meal.
- Use chicken or pork instead of beef.
- Adjust the spiciness level by adding more or less chili flakes and doubanjiang.
Tips and tricks:
- Skim off any foam or impurities that rise to the surface while simmering.
- Let the soup cool down before storing it in the refrigerator or freezer.
- Reheat the soup on low heat to prevent overcooking the ingredients.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the soup on low heat on the stovetop or in the microwave until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sliced chili peppers
- Fried garlic chips
Pairings:
- Steamed rice
- Crusty bread
- Asian pickles
Suggested side dishes:
- Steamed dumplings
- Stir-fried vegetables
- Egg rolls
Troubleshooting advice:
- If the soup is too spicy, add more broth or water to dilute the spiciness.
- If the soup is too salty, add more water or unsalted broth to balance the flavor.
Food safety advice:
- Make sure to cook the beef thoroughly to prevent any foodborne illnesses.
- Store leftover soup in the refrigerator or freezer within 2 hours of cooking.
Food history:
Hulatang is a popular Chinese soup that originated in Sichuan province. It is known for its spicy and numbing flavor, thanks to the use of Sichuan peppercorns and chili flakes.
Flavor profiles:
Spicy, savory, umami, and slightly sweet.
Serving suggestions:
Serve the soup hot with steamed rice or crusty bread.
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Region: Korean